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Oyster Saute

3 tablespoons butter
1 cup thin sliced Florida onion
1/2 cup thin sliced Florida celery
1 12-ounce container Florida oysters, drained reserve liquid
2 teaspoons chopped Florida garlic
1/4 cup Worcestershire sauce
2 teaspoons seasoned salt
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon ground black pepper
2 teaspoons cornstarch

Image of Oyster Saute

Heat skillet on medium-high; add butter, onions and celery. Sauté until onions are translucent and beginning to turn brown. Add oysters, garlic and remaining ingredients except cornstarch; mix well. While mixture is cooking dissolve cornstarch in oyster liquid; add slowly to skillet, stirring until thickened. Serve in 8-ounce gratin dish or over cous-cous, pasta or rice.

2 servings

Nutritional Information: Calories: 330, Calories from fat: 190, Fat total: 21g, Saturated fat: 12g, Cholesterol: 125mg, Sodium: 3140mg, Total Carbohydrates: 24g, Dietary Fiber: 2g, Protein: 18g

Daily Values: Vitamin A: 30%, Vitamin C: 45%, Calcium: 20%, Iron: 70%

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